Puff pastry shells filled with mangetout

1. Preheat the oven to 200 °C.
2. Defrost the puff pastry defrost slightly, Use the cutter ( or a glass) to make three circles. Place them on a baking tray is lined with baking paper. Beat the egg and brush over the pastry. Bake the puff pastry in the middle of the oven for approx. 20 mins until golden brown and crispy. Cool on a wire rack.
3. Finely chop the shallot and slice the shiitake. Heat the butter in a large saucepan. Fry the shallot and shiitake on a medium heat for approx. 4 minutes until soft. Remove from the pan. Add the flour to the same pan. Stir and cook the flour for 3 minutes and then add 200 ml of milk. Bring to the boil, stirring all the time until the sauce thickens.
4. Add the rest of the milk and the cooking cream, stirring all the time. Turn the heat down just before the sauce starts to boil Add the shallot and shiitake to the sauce.
5. Slice the mangetout, add the sauce and simmer on a low heat for another 3 minutes. Season with salt and pepper.
6. Cut a cap from each of the cooked pastry shells and fill the centre with the ragout.

per person: 495 kcal, 12 g protein, 32 g fat (21 g saturated), 38 g carbohydrates (10 g sugars), 3 g fibre